The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1887-01-28
DINING IN BERLIN.
GERMAN NATIONAL DISHES WHOSE
MERIT is INDISPUTABLE.

Beer Used in COoking-Napkins of lis
sue Paper-Dinner of the Golden Sau-
sage-Bin of Fare - ''Schweitzerkase
Nit Butter"
The Berliners are not a dinner-giving
people at present. 1t was different
twenty years ago, when the Berlin haute
finance distinguished itself by giving lux
urious banQuets. Even the well-intro-
duced stranger on arriving at Berlin now
has to depend for his experience of the
native cuisine on the restaurants and
hotels. He viii find at the latter not I'M
frequently a company Of men who in the
large cities of America would dine at their
clubs On entering a Berlin restaurant
about o'clock the chances are that you
will find yourself in company with we'll
dressed ladies, superior officers, and even
high officials and privy councillors with
a few young lieutenants. who show their
good breeding by placing themselves in
front of the looking glasses and combing
their hair before taking their seats.
At the Kaiserhof each nationality can
dine according to its particular taste,
cooks of the principal European countries
being engaged on the staff The estab-
lishment, although all its appointments
are excellent, is not very well patronized,
probably because its tariff is too high for
Berlin. The hotel tables d'hOte of this
city mainly differ from those of the famil-
lar German watering places in the COM
pany being less cosmopolitan. At the
quieter ones considerable sociability pre-
walls, helped, no doubt, by the old custom
of the landlord taking the head of the
table and dining with the guests. The
Berliner loves soups, of which he has a
large variety. Some of the most favored
"suppen" are "Feiner Cries in Mich"
(milk tea with eggs floating on top of iD.
"Suppe Won Rindfleisch nit gebackenem
Mark" (beef tea with balls of marrow,
eggs, and bread crumbs).
GERMAN NATIONAL DISHES
There are number of German national
dishes, the merits of which can not be
gainsaid. Goose with stuffing of pounded
chestnuts, prunes and apples mixed with
calf's liver, onions, eggs, and various
spices, is a standard dish at most restau-
rants of the city You can also have par
fridge cooked and wrapped up in vine
leaves, with rashers of bacon, and fowls
cooked in jelly. Roast cartridges with
sauerkraut is good variation of the
French perdriX aux chopX. Rehbraten
(ven1son) with cream sauce is not to be
despised, and smoked Pommeranian goose
breasts, Westphalia hams, Brunswick
sausages, and sundry other German house
dishes, many of which are also exported,
have gained a worldwide renoWn. The
partiality of the Germans for beer appears
in several departments III cookery. Beer
soup is common enough, and so is beer
sauce, especially with carps and eels, for
which the best of weiss beer" is used.
Beef stewed in beer and favored with
spices is a favorite dish. Among Katie
schalen (cold drinks) Bier Kaltechales"
holds the first place. Every known veg
etable, when cooked plain, is eaten cold as
a salad, besides which there is herring
salad with the fish chopped fine mixed
with potatoes, onions, apples, and pepper,
and moistened with oil, vinegar, and
cream.
To wash down the miscellaneous solids
there is a choice of very different wines
Beer, which has supplemented wines
at the dinner tables of some of the
best Vienna hotels, is not countenanced
by the higher class restaurateurS and hotel
keepers of Berlin, with whom the con-
sumption of wine is a matter of stern ex-
pectation. The average Berliner in his
judgment of wine is guided largely by the
label on the bottle and the seal on the
cork
The time for dinner at the principal no.
OSAS ID d ~ CIOCh. "A very uluuSE Gall UG
had for $1.25. The higher class restau-
rants, Inter den Linden, Wilhelmstrasse,
Bellevuestrasse, and the West End, are
the best places for becoming acquainted
with the current of psblic opinion. At
these good dinner, without wine, can be
had for seventy-five cents and upward.
There are hundreds of less expensive din
ing places in Berlin, and an excellent din
ner may even be obtained at some res
taurants for twenty-five cents.
At all these establishments table nap
kins are supplied but generally of tissue
paper with a colored ornamental border,
not only because paper IS cheaper than
linen, but as protection against pilfer-
ing. So common are paper table napkins
in Berlin that the manufacturers adver-
tise them regularly in the newspapers at
the rate of 50 thousand, about I've for q
cent.